Spicy crab 'compression', mango-­avocado, curry oil and small bergamot-­coriander sorbet

Savoury recipe
Floriane Brilhaut

Floriane Brilhaut

Winner of the Young Talents Trophy 2015. The members of the jury told Floriane Brilhaut that "we all want you on our team!" The youngest of the winners, she nonetheless shows real maturity, as evidenc...
  1. Spicy crab 'compression', mango-­avocado, curry oil and small bergamot-­coriander sorbet

    Bergamot sorbet with coriander & tarragon
    Spring roll wafer
    Crab compression
    Zesty mango coulis

  2. Bergamot sorbet with coriander & tarragon


    • Frozen fruit purée 100% : Bergamot - 250 g
    • Coriander - 3/4
    • Water - 500g
    • Tarragon - 1/2
    • Glucose - 75g
    • Sugar - 50g

    Bring the water and sugar to the boil, add half of the herbs and infuse. Strain the syrup to remove the herbs and add the sugar and glucose. Mix the syrup with the bergamot, add the remaining chopped herbs. Churn.

    In this step

  3. Srping roll wafer


    • Spring roll sheet - 4
    • Sunflower oil - 5

    Cut the sheets, oil them and shape them as desired around a cylinder 55 mm in diameter.  Bake in the oven at 180°C.

  4. Crab compression


    • Agar agar - 3g
    • Avocado - 1
    • Lemon - 1
    • Coriander - 1/4
    • Shallot - 50g
    • Olive oil - 8cl
    • Curry
    • Sunflower oil - 25cl
    • Mango - 1
    • Mustard - 30g
    • Chilli
    • Cake (pliers) - 1kg
    • Leek - 1/2
    • Sherry vinegar - 20cl
    • Egg yolk - 1

    Make a jelly with the mango puree, passion fruit puree and agar-agar. Cut out the disks. Steam the crab claws, cool and remove the shell. Finely dice the avocado, add lemon juice, season, add the chopped coriander and sliced shallots. Finely dice the mango. Add the sherry vinegar. Make a mayonnaise with a good amount of mustard and bind with the crab meat, season and add the chilli. Cut the leeks into julienne strips, salt and mix with the curry oil. Assemble and press it into rhodoid cylinders 55 mm in diameter in successive layers finishing with a disk of jelly. Harden slightly in the freezer.

  5. Zesty mango coulis


    • Balsamic vinegar - 30cl

    Mix the mango puree and vinegar.

  6. Assembly


    • tangerine marigold - 12

    Put the flowers on a very moist kitchen towel, keep in the refrigerator. Stretch two spoonsful of zesty mango in a dynamic rotary movement, place the compression on top, surround with the wafer. Finish by inserting the flowers and daikon cress in the gaps. Accentuate the dynamic spiral movement.

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